Culinary Arts

Contact Info

Pamela Hamilton, MS, RD, LD
Assistant Dean-School of Human Services
Coordinator and Associate Professor of Food Service Management
Registered & Licensed Dietitian

B.A. Fairmont State College
M.S. West Virginia University
Office: ED 139
Phone: 304-367-4297


Contact Info-Brian A. Floyd

Brian A. Floyd, CEC, CCE, MA
Dean - School of Human Services
Executive Director of Culinary Academy
ACF Certified Executive Chef
ACF Certified Culinary Educator
M.A. Marshall University
Room: ED 143
Phone: 304-367-4409


Contact Info

Chef Jay Mahoney
Culinary Arts Program Coordinator
Culinary Chef Instructor

ACF Certified Executive Chef
Office: ED 132
Phone: 304-367-4306

Additional Faculty & Staff-Culinary Arts

Carol Mainella
Adjunct Staff: Food Service Management
Mary Sinisi
Adjunct Staff: Food Service Management
Justin Vance
Adjunct Staff: Food Service Management


Food Service Management Brochure

Culinary Academy


The nationally recognized Culinary Arts specialization (accredited through the American Culinary Federation) at Pierpont provides an outstanding foundation for students interested in pursuing a career in the food service industry. Upon graduation, students in the Culinary Arts specialization will be eligible to become Certified Culinarians.

Basic courses in the degree give knowledge in:  sanitation, equipment, food purchasing, food merchandising, quantity foods, and personnel management. Both theoretical and practical cooking is explored. Successful students can expect to qualify for entry- to mid-level food service positions upon graduation or may choose to articulate into a Bachelor of Science in Hospitality Management or similar degree.


Admission to the Culinary Arts program is competitive. Applications should be received by April 1 of each year for admission into the fall program. Applicants to the program must have:

  • Minimum 2.0 GPA
  • Minimum score of 18 on the English section of the ACT (or SAT equivalent) OR
    • Successful completion of ENGL 0097 or ENGL 1104
  • Minimum score of 18 on the Math section of the ACT (or SAT equivalent) OR
    • Successful completion of MATH 0095.
  • Experience in the food service industry or certification from a ProStart program is highly desirable, but not required.

Once admitted a student must meet the following standards to continue in the program:

  • Pass all courses required for the A.A.S. degree.
  • Maintain a minimum overall grade point average (GPA) of 2.0 and no less than a “C” grade in all Culinary Arts courses.

In the event a student does not achieve the minimum program standards, program readmission will be determined on an individual basis. This will be decided by the Admissions Committee on the basis of qualifications of the student and upon a space available. Students in good standing who withdraw from the program for unpredictable or uncontrollable reasons will be given priority consideration if they reapply.

Application for Culinary Arts Specialization

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